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Monday, September 27, 2010

Vietnamese Spring Rolls from Heidi

I still can't believe we made it to round two of Project Food Blog! Our sincerest thanks. I'm on my way to Texas to visit Robbyn at the moment and the dinner party will be taking place at her house, we couldn't of planned it any better!

Vietnamese Spring Rolls

1 package rice paper Banh Trang ba co gai

1 lb. cooked shrimp, medium size

1/2 lb. cooked bbq pork; we got some already done in the Asian market

1 cucumber, sliced into thin strips

1 lb. fresh rice noodles (Banh Pho)

shredded lettuce

cilantro

Thai basil

mint

This recipe is from my friend Heidi. She shared with me her recipe that she got from her mother and I'm honored to share it with you.

You will want to get a good brand of rice paper, like the Three Ladies Brand.

She showed me her top-secret trick for softening the rice paper.

Yes that's right a squirt bottle filled with water. Spray the rice paper front and back with water and shake off excess. You just want the paper limp enough to roll.

Prep all you ingredients so you are ready to start rolling.

The noodles are prepared by placing them in a strainer and lowered into hot, not boiling water for 30-45 seconds, just until softened.

In the center of rice paper place a row of noodles, on top of that add pork, cucumber, herbs and lettuce. Directly in front of that row add a row of shrimp. Pick up end of rice paper nearest you and fold over noodles, tuck in sides and keep rolling

Heidi also shared with me, that the herbs are for more than flavoring, but to aid in digestion. We bought shelled shrimp and cooked them and peeled them, they have better flavor, but you can use pre-cooked if you want.

This is the peanut sauce she makes for dipping the spring rolls in, it is so good, I can barely describe it.

This spring rolls look amazing! I've never made my own, but always love spring rolls :) This is definitely an inspiring post. PS, I've got a giveaway going on that I think you might be interested in :) Stop by and check it out!